Recovering from the Weekend!

Posted on Tuesday, September 30, 2008 at 04:34

I've posted a recipe called Autum Chicken. It's one of my favorite ways to fix chicken. Quite yummy.

Well, the move is over with the exception of a couple things that I'll get this morning after work. Garage stuff like the mower, shovel, and potting soil. I cleaned yesterday. Uff da, now I remember why I don't like carpet! My folks helped Saturday - we got the remaining stuff out and it only took about a hour to load it. We were done by 5:30pm. Boy was I tired! Not sleepy tired but bone tired. I rented a couple movies and made a big bowl of air popped popcorn and Taffy and I just vegged the rest of the evening.

I was at the grocery store yesterday and apples are .69/lb for some varieties. The braeburns were .89/lb. I picked up some for fresh eating and to bake a couple. Thursday I'll go get some for drying. I love drying a variety and mixing them in a container. Mmmmmm.

I'm thinking soup for dinner tonite. It's a chilly time of year and with all the rain and damp cold weather we've been having, a nice steaming bowl of soup sounds wonderful. I'll make some Barley Chili. Here's the recipe - It's very good and you can adjust seasonings to what you like. It cans well too.

Barley Chili	From Cooking for 2
"A friend gave me this recipe using wheat, which I replaced with barley," notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.
INGREDIENTS 1/2 pound lean ground beef 1 small onion, chopped 2 tablespoons all-purpose flour 4 cups water 1/3 cup medium pearl barley 1/2 cup tomato sauce 1-1/2 teaspoons beef bouillon granules 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon dried oregano	SERVINGS 3 CATEGORY Lower Fat METHOD Stovetop - One-Dish PREP 20 min. COOK 60 min. TOTAL 80 min.
DIRECTIONS In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat, simmer, uncovered, for 1 hour or until barley is tender. Yield: 3 cups.
NUTRITIONAL INFO Nutrition Facts: 1 cup (prepared with reduced-sodium bouillon) equals 239 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 599 mg sodium, 27 g carbohydrate, 5 g fiber, 19 g protein.

Well, I hope everyone has a great day. I need to go take care of a couple chores before the day shift comes in. Thanks for visiting!!

Michele